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Pumpkin Lentil Curry with Spinach

Marisa Moore, RDN
  • 25 minutes
  • Serves 6

INGREDIENTS

2 cups

Baby spinach

1

Cilantro, fresh

2

large cloves Garlic

1 cup

Pumpkin

1 cup

Red lentils, dry

1

Sweet onion, small

1 can

Coconut milk

2 tbsp

Red curry paste

2 tbsp

Tomato paste

2 cups

Vegetable broth

1

Salt and pepper

2 tbsp

Olive oil or sesame oil

1/4 cup

Cashews, toasted salted